Aubergines are in season and this dish is one of my favourite and simplest dishes to rustle up with said veg. But mostly its the delicious nouc cham that I love, so crack open an empty jam jar and make a load of this addictive sauce.
Nouc Cham Sauce:
100 ml fish sauce
100 ml of water
125 g brown sugar
4 cloves of garlic - minced
4 bird's eye chillies - deseeded and finely chopped
Juice of 1 lime
1 carrot - finely shredded
Mix up the fish sauce, sugar and water. Add to this the garlic, chilli, lime juice and shredded carrot. Thoroughly stir it all up and keep it in the fridge until you’re ready to use.
Now you’re ready to grill your aubergine.
1 large aubergine
3 tbsp nouc cham sauce
Handful of peanuts - toasted
1 tbsp spring onions - finely chopped
Some coriander to garnish
Get the grill on high. Pierce your aubergine near the leafy bits a could of time to stop the Exploding Aubergine from happening (this has happened to me twice…I had to scrape the oven clean of the perfectly cooked bits of veggie shrapnel). Put the whole aubergine in whole and just keep an eye on it, turn it ever so often and the skin doesn’t burn beyond the nice charred flavour. Depending on your oven and grill it should take about 20-40 minutes. If you want to can oven roast it first at around 200°C then finish it off on the grill. Once it soft and sagging you’re ready!
Place the aubergine on a dish and slice it open. Add to this the nouc cham sauce, the toasted peanuts, coriander and spring onions.